Tortilla soup is on most menus here in San Diego. It can range from a thick, cheesy soup to a thin version heaped with limp tortilla chips. This vegetarian recipe is thick and cheesy. I love the addition of black beans and corn, which contribute to the soup’s bold flavor. The salsa garnish is a real crowd-pleaser, too!
SERVES 8
INGREDIENTS:
- 2 tablespoons canola oil
- 4 garlic cloves, minced
- 2 large onions, finely chopped
- 2 yellow bell peppers, seeded, deribbed, and finely chopped
- 1 red bell pepper, seeded, deribbed, and finely chopped
- 1 green bell pepper, seeded, deribbed, and finely chopped
- 1 teaspoon ancho chile powder
- ½ teaspoon ground cumin
- 1 cup tequila
- 6 cups chicken or vegetable stock or store-bought chicken or vegetable broth
- 2 cups cooked black beans
- 1 cup corn kernels, freshly cut from the cob or frozen corn, defrosted
- 1 cup finely chopped fresh cilantro
- Salt and freshly ground black pepper (optional)
- 2 cups crumbled fried tortilla chips
- 2 cups finely shredded mild cheddar or Monterey Jack cheese, or a combination, for garnish
- 1 cup roasted vegetable salsa for garnish
INSTRUCTIONS:
- Heat the oil in the pressure cooker over medium-high heat. Add the garlic and onions and sauté for 2 minutes to soften the onion. Add the bell peppers, chile powder, and cumin and sauté for another 2 minutes. Add the tequila and cook until most of the tequila evaporates and there are only about 2 tablespoons in the bottom of the pot. Add the stock. Lock the lid in place and cook at high pressure for 6 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Stir in the beans, corn, and cilantro. Cook over medium heat, uncovered, for about 2 minutes to bring the soup to serving temperature. Taste the soup for seasoning and add salt and pepper if needed. Arrange some tortilla chips in the bottom of each soup bowl, ladle the soup over the chips, and garnish with the cheese and salsa.
